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Chicken, Pancetta and Leek Pie with Tomato and Apple Chutney
Recipe by Emelia Jackson
Try this delicious homemade pie with a chicken, leek and pancetta filling encased in shortcut pastry.
- Steps
- Ingredients
Ingredients
Lard Shortcrust Pastry
Chicken Stock
Filling
Apple, Tomato and Chilli Relish
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Steps
- Preheat oven to 200C.
- For the Pastry, combine the flour, lard, butter and salt in a processor and pulse until mixture resembles breadcrumbs. Add enough water until the dough comes together in a ball. Wrap in cling film and place into the fridge to chill.
- For the Chicken Stock, place all ingredients, except water into a deep frypan and place over a medium heat. Cook until browned and caramelised, about 8-10 minutes.
- Add the water to the pan to deglaze then simmer until liquid has reduced by 1/3. Strain through a lined sieve and set aside.
- For the Filling, prepare a roux. Place butter into a hot pan and allow to brown. Add the flour and cook, stirring, for 3-4 minutes.
- Slowly add Chicken Stock, whisking constantly and cook until thickened. Add smoked cheese and season with salt and pepper. Remove from the heat.
- Place a large frypan over medium heat. Add the chicken and cook until browned. Add the pancetta, onion, leek, thyme and garlic and cook until vegetables have softened and chicken is cooked through, about 8-10 minutes. Add the remaining ingredients and remove from the heat. Allow mixture to cool slightly then add enough of the roux until chicken filling is just bound together. Season to taste and allow to cool completely in the fridge.
- For the Apple, Tomato and Chilli Relish, deseed the chillies (if desired for less heat) and place all ingredients, except sultanas, into a food processor and pulse until finely pureed.
- Place into a small saucepan and cook over a low heat, stirring occasionally, until thick, about 35-40 minutes. Add sultanas and simmer for 2-3 minutes. Season to taste and transfer to a serving bowl.
- To assemble pies, roll the pastry out onto a floured bench to a thickness of 3mm. Cut 4 x 14cm circles and 4 x 13cm circles. Line the bases of four 13cm pie tins with larger circles and add filling. Top with remaining circles of dough and crimp edges together to seal. Brush with egg wash and sprinkle lightly with fennel seeds.
- Bake until golden, about 30-35 minutes. Serve with Apple, Tomato and Chilli Relish on the side.
